Bisibele bath

Ingredients

1.  Rice - 2 small glass
2. Toor dhal - 1small glass
3. Onion - 2 cut in cubes or small onion - 10 /15 Nos. 
4. Tomato - 2
5. Vegetables like carrot,  beans, turnip,  brinjal,  peas,  chow chow - 1/2 kg
6. Sambar powder - 2spoon 
7. Bisibele bath powder - 1spoon
8. Turmeric powder 
9. Salt 
10. Mustard seeds, red chilly for seasoning
11. Oil for cooking and ghee for finishing touch
12. Tamarind - 2 gooseberry size soaked in water and pulp taken. 
13. Hing -2 pinch

Method of preparation :

1. Rinse rice,  soak for 10mins and cook seperately in cooker and keep it aside. 
2. Rinse dhal in water and cook in cooker seperately with turmeric powder and 1/2 spoon oil. ( 1whistle and Simmer for 5mins) 
3. Wash  ,peel and cut vegetables,  slender and long. 
4. Peel, cut onions and tomatoes.  If small onion add full , if big onion,  cut as big cubes. 
5. In a pan in stove,  pour little oil, add all cut vegetables, tomatoes and little salt and fry for 1/2 a min, till the raw smell disappears. 
6. Open the lid of cooker, where dhall is present and check if dhal is cooked properly. Add the contents in pan , along with onion,  add Sambar powder,  bisibelebath powder, salt,  tamarind pulp ( add little by little,  as per taste) ,add 1or 2 glass of water. 
7. Now,  close the cooker lid and keep till one whistle. 
8. Now, once pressure released,  open the cooker lid , add rice and keep in stove in simmer heat.  Keep stirring and bring to boil and check for taste. If needed,  add more salt,  red chilly powder or tamarind paste. 
9. Keep the pan in fire ,pour 2spoon of oil,  season with mustard seeds, one full red chilly,  hing,  curry leaves and add to the contents on cooker. 

Add a spoon or two of ghee in cooker. Now bisibelebath is ready.

Tomato pulao/biryani

Ingredients

1. Rice-2glass. 
2. Tomatoes - 7
3. Onion - 2
4. Ginger - 1 inch
5. Purina leaves - 10 leaves
6. Garlic - 6
7. Elaichi-2
8. Bay leaf -1
9. Cinnamon -2inch broken
10. Cloves - 4
11. Saunf - 1/2 spoon
12. Oil 
13. Salt
14. Red chilly powder - 1 spoon

Method of preparation 

1. Cut onions -long slender ( use small onions if available) 
2. Cut to tomatoes - thin long
3. Ginger, garlic. - grate it ( crush or blend if possible) 
4. Rinse rice in water and soak for 5to 10mins. 
5. Keep cooker in stove,  pour oil little more. You can add little ghee. 
6. Add all masala items .
7. Add onion ,mint leaves, ginger, garlic. Saute well.  You can add little curd ,optional. 
8. Add tomatoes. Fry well. 
9. Add red chilly powder,  salt & fry well. 
10. Add 4  or 5 glasses of water ( double the way of rice or little more ) 
11. Add rice to this boiling water.
12. Check for salt and chilly. 
13. Close the lid and wait for a whistle. Simmer for 5to 10mins. 
14. Remove from fire. Once pressure released,  open lid. Mix rice and add some ghee on top. 
15. You can add fried bread pieces and mix it. 
16. Use Raitha or curd for side dish. 

Coconut Rice and Potato fry

Ingredients :

1. Cook rice ( 3/4 glass) in cooker and keep it separately. 
2. Grate 1/4 of coconut if needed for 1 time. 
3. Mustard seeds for seasoning. 
4. Urad dhal and Channa dhal for seasoning - 1spoon each 
5. Red chilly - 2 or 3 cut in pieces. 
6. Curry leaves - 1 stem if available
7. Cashewnits - 4 broken in pieces if available 

Method of preparation :

1. Keep a  pan in fire ,pour oil 2 spoons. 
2. Once hot,  add mustard seeds, urad dhal,  Channa dha-1spoon each,  2 or 3 red chillies broken in pieces,  then curry leaves if available. 
3. Now add grated coconut and salt.  And saute well till dry for a min. Now slightly sprinkle water,  just 1 spoon of water. Add little sugar. And close with lid for a min   so that coconut becomes soft. 
4. Open the lid and Saute  for 2/3 times.  Put off fire.  Water should not be there. Add a spoon of ghee in top.  
5. Add rice, already cooled spreading in a plate. 
6. Mix well. 

Note :
Relish it with Fried  potato
Fried potatoes
Ingredients :

1. Potatoes - 3or 4
2. Red chilly powder - 3/4 spoon
3.  Turmeric powder - 2 pinch
4. Hing - 1pinch 
5. Salt for taste
6. Oil for fry shallow. 

 Method of preparation 

1. Wash and Cut potatoes in small pieces along with skin ( if dirt is not there)   along with red chilli powder,  turmeric,  hing and salt in the pan, without adding water. 
2. Close the lid for a min or two.
3.   In between open the lid and stir it.
4. Check if the potato is cooked by pressing in hand. 
5. Remove from fire.  

Very tasty.

If you have cashewnuts  , fry pieces and add to coconut rice for additional taste. 😊

Pongal

Ingredients.

1. Raw Rice - 1glass
2. Yellow dhal / green gram dhal ( small yellow split ones )  -  1/4 glass. 
3. Ghee - 2 spoons optional
4. Oil - 2 spoons
5. Jeera - 1spoon
6. Pepper powder coarsely ground - 1spoon
7. Ginger - 1.5inch deskinned and grated. 
8. Curry leaves if available - 8 -10 washed. 
9. Parsley Leaves / coriander - 5/6 stems, cut it in small. 
10. Coconut grated optional - 1spoon
11. Turmeric ( for karnataka style) -optional 
12. Hing / asafoetida - 1-2 pinch
13. Green chillies - 1 slit at top. Optional. 

Preparation method :
Wash rice once in a vessel and soak it in water for 5mins .
Take green gram dhal and dry fry in a pan for few secs until light brown and put it along with rice. You can also add without frying dhal. 
In a cooker, take about 4.5 glasses of water and keep it for boiling.
Once water is hot,  add rice and dhall,  after straining water. 
Parallely, in another stove,  heat a pan,  pour oil and/ or ghee .
Add green chilly,  jeera ( cumin seeds)  , pepper powder,  grated ginger , curry leaves,  parsley leaves,  hing .
Saute for a min and transfer to the water containing rice and d
hall. 
Add required salt. 
( For Kannada style,  add grated coconut and turmeric powder, so that you can have even without coconut chutney). 
Close the cooker lid and keep for a whistle. Simmer for 5mins and put off fire. 
Once gas released,  remove the weight slowly and open the lid. Pour some ghee and kicking and keep for serving.
Side dish :
Coconut chutney 
Or
Pickle 
Or 
Peanut powder 

Khuska

2. Khuska

Khuska preparation

jeera rice/ Raw rice - 400 gms or 2 cups
Wash & soak for just 5/ 10 mins in water

Paste preparation:
Garlic - 7 or 8
Ginger - 2inches,  skin peeled
Pudina / mint leaves - 20leaves
Grind with little water or crush them in crusher.

Items needed for frying..
Onion big - 2 cut slender long
Green chillies - slit only at top , not fully cut  -4 or  5 for medium spicy. Pudina leaves - 15 to 20 leaves
Coriander leaves - small bunch
Green peas - one big handful

 Masala items for initial seasoning:

Pattai - 2 inch cut into pieces
Lavang - 6
Elaichi -2 or 3
Bay leaf i-1 or 2
Saunf  - 1 small spoon
Cashew nuts - 6 cut in small pieces
Big elaichi -1
Marati moggu -1

Method :
In a pressure cooker,  add oil little lavishly along with little ghee.

Once hot,  add all masala items for seasoning along with cashew nut at end.

Then add,  Pudina leaves,  coriander leaves,  cut onions and green chillies and green  peas.
Take precaution,  the green peas might explode. In that case,  just cover the top lid,( not fully) for few secs.

Saute for few mins,  then add grounded paste and fry few mins.

You can even add old curd cream one or two spoons and fry now.

Now add water ,little more than  2 measures of water for one measure rice.

Optional:
To get more taste,
1. Substitute a glass of milk for  one glass of water.
Or
To get even more sumptuous,
2. Take coconut milk from grated coconut,  use 1/4 or 1/2 coconut and grind using little water. If kept in fridge,  use little warm water.
Take milk twice.
And add the milk at the last before closing the cooker lid.

Note : Total measure of water plus milk should be double the measure of rice or just little more.

Cooker whistle should be one normal then simmer for 5 to 7mins

If for jeera rice the cooking time is lesser than normal raw rice.

If Basmati rice is used , then cooking time is still more lesser.

Finally add few spoons of ghee,  after opening the lid and mix it once and serve hot.

The rice should not be over cooked.

Potato kurma side dish :

Ingredients :

1. Potato 2 or 3 ( cooked in cooker and peeled and cut into cubes) 
2. Onions ( If small - 6 / if big - 1 )
3. Saunf - 1/4 spoon
4. Pattai - 1/2 inch
5. Cloves - 2
6. Coconut grated - 4spoons or coconut milk - 2 or 3spoons. 
7. Mint leaves
8. Garlic - 5
9. Ginger - 2inch ,peeled 
10. Dhania powder - 1spoon. 
11. Red chilly powder - 1/2 spoon. 
12. Salt
13. Oil 

Method of preparation :

If mixie is not available, follow the below method. 

1. Keep a pan in stove,  pour 1spoon oil
2. Add Saunf, Pattai,  cloves,  chopped mint leaves (10nos),  sliced onions and saute. 
3. And grated ginger and finely chopped garlic ( if possible  crush together in crusher)  and saute well. 
4. Add 1spoon of  Dhania powder , chilly powder and 1 glass of water .
5. Add 2/ 3 spoons of coconut milk or 1/4 glass of plain milk. 
6. Add salt and bring to boil. 
7. Add boiled potato pieces and boil for 2 mins and keep in simmer for 1/2 min. 

If mixie is available, follow the below method :

1. Saute onion,  garlic, ginger,  Saunf, red chilly( or green chilly)  in oil in a pan. 
2. Grated coconut - one handful , plus the fried items and mint leaves around 6 - grind in mixie. 
3. In a pan,  in a spoon of oil,  season 1 Pattai   and 1clove , pour the grinded mixture in pan and add little water.  Add salt and bring to boil. Add boiled potato pieces and boil for a min.  Simmer for few mins. 

Lemon Rice

Lemon Rice Recipe :
( For 2 times )

*Ingredients* :

1. *Rice* - 1 glass full ( put in vessel,  wash once and rinse and soak in water for 5 mins if raw rice,  for 1/2 hr if Ponni boiled rice.

2. *Lemon* - 1, (cut into 2, deseed it,  squeeze the juice and keep it aside. Do not Squeeze too much.  You can turn  the half lemon- skin inside & pulp out and take out juice


3. *Red chilly* - 2 or 3

4. Olive Oil or any cooking oil-  3 spoons ( little more)

5. *Mustard seeds* / kadugu urad dhall, Channa shall mixture for seasoning - 1/4 or 1/2 spoon.

6. *Turmeric powder* - 1/4 spoon or even lesser.

7. *Peanuts* - 1spoon if desirable & available.

8. *Curry leaves*  - 6 , if available.

9. *Parsley leaves* - little washed,  cut in small
Pieces.

10.  *Salt*  - near to 1spoon.

Preparation method :

1. Cook rice in vessel inside cooker. 3whistles and 5mins in simmer. Then put off fire and keep aside . Wait for gas to release.

2. In a pan,  put on stove.  Once hot,  add oil about 3spoons, then add mustard seeds - urad dhall .once mustard seed splutters , add 3 red chillies,  broken into 2or 3pieces in oil.

3. Add washed curry leaves .

4. Add 1 pinch hing.

 ( If gooseberry is available,  you can grate and add it, at this point of time and saute for a min.)

5.Add turmeric powder.

6. Put off fire.

7. Add lemon juice and salt for taste.

8.Once gas released, remove weight and take out rice and put inside  the pan , where we have done seasoning.

9. Spread the rice with spatula. Allow few secs to let the vapor out.

10. Mix well with the
Handle of spatula,  so that rice does not get smashed.

11. Check for salt and add if needed more.

12. Garnish with parsley leaves,  washed and cut.


Side dish :
coconut chutney or beet root / carrot / beans Palya or poriyal , or Curd / yoghurt .

Rice preparation

👆Rice preparation recipe.
First wash rice in water, once.
After pouring out water,  ( use hand as filter so that rice does not fall down)

Put one steel glass measure of rice , full like shown in pic for two times ( today night and tomorrow  lunch)

For cooking rice,
For one measure of rice,  pour 2 measures of water in steel vessel and place it inside the. cooker  and close with lid
Prior to that add some water inside the cooker.
Close the lid ,  and keep it on stove. Put weight on it once vapor starts coming out.

Keep till 3whistles and simmer it for 5mins..

Put off fire. And wait till all pressure released automatically of its own. Then remove weight,  open lid and take out cooked rice vessel.